PC 6.09 Recap and Glossary
- Good-quality coffee can be produced from drying patios, raised beds, or machine dryers.
- When drying coffee on the ground, the layer of beans should be no deeper than 5 centimetres (2 inches) for fresh cherries and 2.5 centimetres (1 inch) for wet parchment.
- 1 tonne (1.12 US tons) of fresh cherries being put through the natural process require 20 square metres (215 square feet) of drying area.
- One tonne of pulped coffee needs far more room to dry: 80 square meters (861 square feet) of drying area are needed for coffee at a depth of 3–4 centimetres (10–12 kg wet parchment/m²).
- Optimum drying time for wet parchment is approximately 14 days though best practice is open to debate and depends on local conditions.